Smoked Chorizo Stuffed Peppers

5 from 1 vote

These Smoked Stuffed Peppers put a flavorful twist on a classic dish and makes a great weeknight dinner. Simple to prepare, loaded with chorizo sausage, and infused with a smokiness flavor will make this stuffed pepper recipe become a new favorite on your menu.

Course Main Course

Keyword chorizo, stuffed peppers

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 302kcal

Author Chris Riley

Cost $15

Ingredients

4 Large Bell Peppers
1 lb chorizo
½ tsp onion powder
½ tsp chili powder
½ tsp salt
½ tsp pepper
1 cup salsa I used Chuck and Dave’s Salsa
2 cloves garlic minced
1 (8.5 oz) package Brown Basmati Rice (microwave pack) or cooked brown rice ( I used Uncle Ben’s)
1 poblano pepper finely chopped
1 cup Mexican-style shredded cheese divided

Instructions

Preheat the smoker to 225degrees F
Prep the bell peppers by washing, cutting the tops off, and removing the seeds. Slice the pepper in half lengthwise.
In a mixing bowl combine the ground chorizo, seasonings, salsa, garlic, cooked rice, poblano peppers, and ½ cup cheese.
Mix by hand until all the ingredients are well combined.
Then pack the mixture into each pepper half.
Transfer the peppers out to the smoker and place directly on the grates.
Place a pan underneath to catch any grease or drippings if desired.
Close the lid and smoke at 225 degrees F for about 1 hour 30 minutes.
When the internal temperature reaches 150 degrees F, sprinkle the remaining cheese on top and continue to cook until the filling reaches 160 degrees F and the cheese is melted.
Then serve the peppers with toppings of choice: salsa, sour cream, cilantro, or hot sauce.

Video

Notes

Cooking times may vary according to your ability to keep the temperature.

Nutrition